Dairy-Free Chilean Empanadas with Beef

Ingredients

• 2 cups All-purpose flour
• 1/2 cup Dairy-free butter substitute (e.g., Miyoko's Kitchen Cultured Vegan Butter)
• 1 tsp Salt
• 1/2 cup Ice water
• 1 lb Ground beef
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 tsp Ground cumin
• 1/2 tsp Smoked paprika
• 2 large Hard-boiled eggs, chopped
• 1/2 cup Black olives, pitted and chopped
• 1/4 cup Raisins
• 1/4 cup Beef broth
• 2 tbsp Olive oil

Instructions

1. 1Prepare the dough: In a large bowl, combine flour, dairy-free butter substitute, and salt. Cut the butter into the flour using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing until a dough forms. Wrap in plastic and refrigerate for at least 30 minutes.
2. 2Make the filling: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Add garlic and cook for another minute. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
3. 3Stir in cumin, smoked paprika, beef broth, salt, and pepper. Simmer for 10 minutes, allowing the flavors to meld. Remove from heat and let cool slightly.
4. 4Assemble the empanadas: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Cut out circles using a 4-inch cutter or a small plate as a guide.
5. 5Place a spoonful of the beef filling in the center of each circle. Top with chopped hard-boiled egg, olives, and raisins.
6. 6Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal. Brush with dairy-free milk (optional, for browning).
7. 7Bake for 25-30 minutes, or until golden brown.
8. 8Let cool slightly before serving.

Substitutions

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